中药材提取物复配液对鸡蛋的保鲜研究  

Study on preservation effect of extracts of Chinese herbal medicines on eggs

作　　者：徐晓霞[1,2] 张怀珠[2] 彭涛[2] 杨富民[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业职业技术学院,甘肃兰州730020

出　　处：《食品工业科技》2015年第21期332-336,371,共6页Science and Technology of Food Industry

基　　金：兰州市城关区科技计划项目(2014-6-2);甘肃省科技计划支撑项目(1204NKCA072)

摘　　要：以鸡蛋失水率和鸡蛋内容物细菌总数为响应值,采用Box-Behnken Design设计分析和优化中草药提取物、聚乙烯醇与单甘脂不同水平对鸡蛋新鲜度的影响。结果表明保鲜液最佳配比为:中草药提取物0.45 g/m L、聚乙烯醇10.68 g/m L、单甘脂2.05 g/m L。验证实验表明,鸡蛋经保鲜液处理后在25℃、相对湿度60%条件下贮藏30 d后失水率为5.84%,细菌总数为4.54 lgcfu/g,哈夫单位为55.1,保鲜效果显著优于对照组。Box- Behnken Design was employed to analyze and optimize the effect of Chinese herbal medicine extracts,PVA and monoglyceride on the fresh- keeping efficiency of eggs with water loss rate and the total bacteria colonial as responses. The results showed that optimal ratio were Chinese herbal medicine extracts0.45 g / m L,PVA 10.68 g / m L and monoglyceride 2.05 g / m L.Under the conditions,the water loss rate,total bacterial colonial and HU of coated eggs was 5.84%,4.54 lgcfu / g and 55.1 respectively after 30 days storage at 25 ℃,RH60%,which was significantly better than the control group.

关 键 词：响应面 中药材提取物 鸡蛋 保鲜 

分 类 号：TQ633[化学工程—精细化工]